Do we dare to introduce new foods into celiac diets? Discover what the Andes offer us.
At Q’omer® we are fortunate to know these crops, Andean cereals, which now present a wide range of possibilities to be introduced in our diet as a cereal, and in special diets such as celiac.
We are talking, of course, about quinoa and amaranth; two pseudo-cereals that grow in Latin America. Quinoa has been growing in the heart of the Andean mountains for thousands of years in the territory now known as Peru and Bolivia. It is also currently cultivated in Ecuador, Colombia, Argentina and Chile. Amaranto, for its part, benefits from this peculiar ecosystem and also grows in Peru and Bolivia, Colombia, Ecuador and Argentina.
The introduction of these cereals in a gluten-free diet for people suffering from celiac disease is one of their most interesting applications, which gives them a little diversity in their diet, sometimes very limited, and allows them to benefit from their nutritional properties.
Celiac disease is a syndrome related to dietary intolerance to gluten, consisting of certain vegetable proteins found in wheat, barley, rye and other cereals. Ingesting these proteins causes inflammation in the intestines of celiac people, but they can also cause damage to the joints, skin, liver, and other organs.
These Andean pseudo-cereals, because it is not botanically related to the plant species that produce these proteins it can serve as a substitute for wheat or rye in the diet and provide flours for cooking and baking ideal for celiacs and people gluten-sensitive.
Recently they have been considered for the preparation of gluten-free food products due to the absence of these proteins in the seeds and also have a high nutritional value, thanks to their rich composition in essential amino acids.
Several studies have stated that Amaranto and Quinoa have high quality protein in terms of digestibility, efficiency ratio and nutritional balance, almost equivalent to that of the most abundant protein in milk: casein. In addition, these pseudocereals are also rich in polyunsaturated fatty acids bioactive compounds such as γ- and β-tocopherol, polyphenols and flavonoids.
Amaranth is also a good source of riboflavin, vitamin E, calcium and iron.
In addition to including them in our daily diet because of the quality of their proteins of plant origin, or their facilitation to combine with other more popular cereals in Europe, It is very interesting to offer intolerant consumers these cereals along with a diet free of other gluten-free products. Both natural grains and flour based on these, are ideal in bakery preparations, snacks, cereal preparations, prepared dishes, etc…
You are interested to know what…
Quinoa has been consumed in South America for thousands of years and was basic in the feeding of the Incas.
At Q’omer® we are very familiar with these grains, which are now very new on the European markets. Surrounded by the beauty of the Andean mountains grow these crops from which we offer you the best grains brought directly from Peru and Bolivia.
In a market where the value of nature, care, health and well-being is increasingly valued, Q’omer continues to work and research on new products that may be purely natural to offer to consumers.